Prosciutto di Parma

Prosciutto di Parma is the culinary equivalent of Heaven. This Caesar of Italian ham is dry cured with salt and is best enjoyed eaten in traditional paper thin sheets. Although it is a component in a wide variety of dishes, it is best to be eaten on its own, which is nothing less than pure goodness.

There are many imitators, but only genuine Prosciutto de Parma. Prosciutto, the Italian word for ham, is dry cured, but not cooked. The raw ham is first salted and cured for about two months. After it is dried, the salt is washed off. The Prosciutto is then left to dry for up to two years.

There are other regions in Italy that make Prosciutto. However, unless it is made in Parma, has The Consorzio del Parma seal, the quality of the ham cannot be guaranteed. The Consortium is an organization of the farmers and producers that adheres to strict production guidelines.

Turkey Thighs wrapped in Prosciutto di Parma before browning

Prosciutto di Parma is also used as a component for other dishes. One of the most well known one is cantaloupe wrapped with Prosciutto. It is also used as a wrap for meats, such as the boneless turkey thigh that is shown here before browning.

The imitators cost about half as much as the real deal. Once you bite into one of the impostors, and taste the high salt content, you will learn the difference. A paper-thin slice of Prosciutto di Parma is so tender and delicate, that it almost feels like it melts in your mouth. A great slice of Italian Tuscan bread is a perfect complement to this delicacy.

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